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Something very simple, but of great effect on a plate with appetizers, I try to describe a little how these wonderful bees are made, they are very simple to execute, I hope to be quite explicit
- seedless black olives
- pitted light green olives (stuffed with tuna)
- darker green olives (I put with cinnamon flavor, the idea is to have 3 kinds of olives)
- yellow pepper
- green onion tails
Preparation time: less than 15 minutes
RECIPE PREPARATION Bees:
The olives are cut into 3-4 mm slices, both black and light green. From the dark green olives, the ends are cut a little bigger than the slices to form the head. Take a piece of dark green olive, put a slice of black olive, a light green olive, again a black and a green leaf, and the end must be black (not mandatory, but it looks better)
The finish should be made of a black olive cut from the end of the olive. Onion tails are cut into thin strips and placed as antennae. The pepper is cut into a triangle and placed as wings. And in the end it will be a bee
With these wonderful bees you can decorate appetizers (of any kind) and the appetizers will look great and the children will be very excited.
About balance and super-mother-judge
I have written about the same subject on another occasion, but today I feel the need to return, against the background of a rather strong state of indignation and disappointment. Both feelings, provoked by mothers.
There will always be differences of opinion in any context and in any field. They are the salt and pepper of the world we live in. There will be people with diverse values and principles, who choose to live their lives in one way or another. There is no supreme authority to decide that one option is superior to another, each choice will always find a circle of followers. (I'm not talking about morality vs. immorality here). So it is with mothers, but with an emotional charge and involvement at least tenfold.
When you find out that you will have a child, you wake up in front of a multitude of possibilities. From the things you want to buy, birth preparations and options, to education methods and parenting styles. Some mothers choose variant A, others choose variant B. Some read 2 books and 10 blogs to make a decision, others follow instinct. And, although I always tip the scales in favor of an option, I want to believe that any mother loves her child and makes the best decision for him, in the personal context, even if he chooses the opposite of what I would have chosen. And I try not to comment, not to judge. I don't always succeed, I admit, but I try and become aware of the need for tolerance.
But it irritates me to the extreme the extremist attitude I notice on more and more discussion groups, the harsh and unjust labels put on mothers who do not rise to the standards of the super-judge mother. The topics are diverse and seem vital in the child's development, hence the heated discussions that arise around them.
On any Facebook group you would ask a question about milk powder, 5 moms will be notified, inevitably: & # 8222a, are you not breastfeeding? But breastfeeding is possible, it is healthy, it is tender, it is natural, it is .. & # 8221. And even if you do, you're never good enough. & # 8222Are you breastfed for only 9 months? Well, breast milk is necessary for at least 2 years! & # 8221, suddenly the merit of being breastfed is wiped off with the sponge and you are judged on the basis of the next standard, always one that you have not reached.
I digressed, I didn't want to talk about powdered milk, although it is certainly one of the most controversial topics in this area. I wanted to express my sadness towards the camp to those who promote the idea of how & # 8222a child does not change our life, we can do exactly the same things as before, only we will do them in 3 & # 8221. The indignation arose as a result of the comments posted on Dana's otherwise balanced and beautiful & # 8211 article. It was about travel, traveling with the baby. Outside, in distant places, in eccentric places. The journeys that some make in 3 and probably without too much stress, but that others choose not to make and then the relentless label hits them. According to the judges, I am a cowardly and selfish mother who, out of convenience or who knows what other petty reasons, has not yet taken her 1-year-old and 10-month-old daughter out of the country.
Well, I want to believe that my little girl doesn't suffer because she didn't see Mexico. Instead, she's happy to get her out and she can run cats around the block. That is her happiness now. A trip (involving transportation, hotel, dining at the restaurant) brings with it a change of schedule for the little one. Sure, it's not a tragedy, but when you have a child who refuses to eat or sleep on a normal day anyway, feeling like he's wasting precious playing time, change makes him tired, turns him into a little excited Taz, and the trip becomes stressful and frustrating for parents.
I think that the main thing that makes the difference between a walking parent and one who prefers not to go a long way in 3 is not the absence of courage but the nature of the little one. A calm and analytical child is completely different from an energetic child and very trained in physical activities. It's easy to walk around Europe with a child sitting in his pram, in the car seat, looking curiously at those around him, eating, sleeping and contemplating nature. But my little girl would not sit still for a moment, especially in a new space, where everything must be touched and pulled and pushed. She would go up and down a ladder 10 times, but she wouldn't sit in the dining chair for even 5 minutes, even though her stomach hurts from hunger, if in front of her is an artesian well in which she knows she could put her hands. Children and infants.
That's about travel. In terms of parenting and education, the discussions are becoming extremist and fiery again. Also yesterday, on a group dedicated to Montessori principles, I watched in dismay a discussion in which a mother was put on the wall because she was going to the park with rubber balls, in order to offer them as an exchange in such a familiar situation where the child wants the toy. high. What's wrong with that? Well, according to the super-mother, it is wrong to take toys outside, for whatever reason, because outside Maria Montessori tells us that we have to explore, to look at the leaves and twigs, and the mother's duty is to channel the little one to these activities. Sure, the theory is wonderful, but how do I apply it when the park is full of pink ponies, bees on wheels and tricycles? Do we lock ourselves with the child in a glass bowl, sort the popcorn, and wait for another follower of Montessori philosophy to come who is just as ecstatic about pistil and stamens?
Baby wearing is beautiful and useful, I love it, but I wonder if it hasn't become a fad too, beyond a real motivation. Also on a Facebook group, on which every day a mother expresses her dismay that her neighbor is not carrying her child, someone asks about how to smoke with the child in the wrap. To quote one of the comments, very inspired, & # 8222well the column is in the right position, damn it & # 8221.
Natural birth, breastfeeding, baby wearing, self-diversification, textile diapers, montessori pedagogy, parenting attachment & # 8211 each is a healthy option, with obvious benefits, but if I don't check them all, I'm not a bad mother. I have my options, my limits, my constraints. However, I love my child as much as my super-mother judge.
Don't we focus so much on being perfect mothers that we forget to be human?
Foodstory interview: Cristina Voicu lives among sugar stories at Sweet Ela
People know her as Sweet Ela & ndash cake designer. She is, in fact, Cristina Voicu & ndash former economist, mother of two kids and a great lover of sweets. Her business resembles Santa's permanent workshop in the sweet version, and if you want to remember your childhood you have to order a cake of hers at least once.
I have a desire since I was a child and until now I knew it was the biggest temptation I had not fulfilled. My dream is to sleep in a confectionery and to be able to secretly taste everything that is beautifully lined up in the window during the day. Ever since I met Cristina, my dream is to sleep one night at Sweet Ela in the lab and be able to sneak a whole cake.
And I know you won't believe it until you taste that her cakes are different from the ones you find at the confectionery with the colorful and sticky coating, with overly syrupy tops and very sweet creams. I didn't believe it until I tasted it either. Cristina's cakes are not only beautiful, they are good. No matter how much I looked for words to describe their taste, I found myself stuck in the simple and sincere & ldquoe very good & rdquo.
The alignment of creamy countertops with lots of chocolate, vanilla cream mixed with berries and the crunchy layer of caramelized walnuts, covered in a fine coating of flavored butter and a sweet sheet of sugar paste, is perfect. I would have eaten the plate & hellip
& ldquoChildren made me discover & rdquo
Sweet Ela smells of vanilla and fluffy top. When they have many orders, and they have enough since they have to make about 20 cakes a week, they work late into the night. There is no army of elves to handle torture. Only 6 big people, including Cristina, take care of the whole thing. But everything seems like child's play. Especially the figurines prepared from sweet modeling paste from which cartoon characters, stars, bows, animals, flowers, butterflies, bees are formed. Anything that comes to mind that you want on your cake can be done. "Clients come with a picture or more pictures of the cake they want, and if they want a certain character they don't know, they document me on the internet," says Cristina.
She started her business at the end of 2009, encouraged by the success of torture with family and friends and at her husband's insistence. & ldquoMy children (a 6-year-old girl and an 8-year-old boy) made me discover myself. "I didn't know I could do that," says Cristina. The first special cake she created was for her son. She gave a small fortune at that time (around 1,000 lei) for the colors, ingredients and utensils needed to create the Mario Cake for the birthday of her kid, who was crazy about this character. The result was, however, more than he could have wished for. The tears of happiness in her eyes were thanks to the work of a week she submitted for the first cake. "I did tests to see how marzipan is made in the house, how it is colored, how it is shaped," says Cristina.
She discovered the fabulous marzipan cakes on the internet and was fascinated by them. & ldquoI only saw what was done in our famous confectioneries until 3 years ago. If they looked like wow! & Rdquo. After seeing what others were doing, she told herself that she could do the same. He studied about techniques and products, saw who brings them to us. & ldquoThe best products are those of the Americans from Wilton. Where to find dyes, spatulas, brushes. They are the best on the cake & rdquo, as Cristina says.
A business with (good) taste
After the cake with Mario followed cakes for grandchildren, for friends, for friends of friends. The next step was natural: he opened a company and a website. "I and a girl started," says Cristina. & ldquoIf I had to order two cakes a week I was happy because that meant I could pay the girl. There was no problem with having money for space rent or bills. I paid these from my husband's salary. & Rdquo
Easy, easy and word of mouth, word of mouth became known. He did not want to rely on internet promotion tricks. She relied only on the spectacular pictures of her cakes, on the price and on the recommendations of those who tasted them. A large number of clients look for her and tell her that their guests have praised the cakes. And not only the decor, but also the taste. & ldquoFor me, taste matters. You see the decor in the picture, it stays in the picture, but with the taste you stay & rdquo, says Cristina.
It works like many other small producers of good things with many imported ingredients. Don't refuse the Romanian ones from the start, but many of them, such as butter, are much too expensive if they are good quality. So, now he brings his butter from the Bulgarians. And the natural chocolate flakes he uses for cake creams he receives in big bags from abroad. "If you take chocolate from the store, it's not all true because it has not only cocoa butter in it, but also vegetable fats that are additives," Cristina explains to me.
Sweet recipes and secrets
For a perfect cake, we work for three days at Sweet Ela. It takes time for the countertop to bake, to be filled with cream, to be kept in the fridge to harden, to shape the characters from the modeling paste. The number of orders is dictated by how complicated the decoration is that you have to make on the cake. His favorite are the christening cakes. At one of them I found Cristina working. Carefully put a few ribbons of colored modeling paste, placed at the base of a & ldquotort muffin & rdquo of 12 kg.
& ldquoI developed the recipes at home. I went for what I like, what is required. "I tried many recipes and tested many until I came up with something I like," says Cristina. & ldquoUsually I guide customers. I ask them what their tastes are, what they like and then I suggest a cake that suits their preferences & rdquo, but it can't always offer them anything that comes to mind. You need a hard countertop to sit under the sugar paste coating and that's how he discovered and promoted the chocolate countertops and the carrot and walnut countertop. And the creams are also their own creations, with vanilla and white chocolate, with fruit, coffee and alcohol.
The sugar paste that wraps the cakes in the most surprising colors is made by them, in the laboratory. He proudly says that they are the only ones who still do it, from vanilla flour, sugar, gelatin and glucose. That's why it's not rubberized and doesn't stick to the roof of your mouth like confectionery desserts. Customers love it and have a reason. It tastes like homemade sherbet.
Sweet Ela believes in small business
At Sweet Ela there are only 6 big people who work on cakes created as if by a child's mind. She co-opted her brother and a good friend skilled in chocolate candy into the business. Cristina supervises each stage of the cake, although time no longer allows her to make them all and to take care of practically every step that gives shape to the cake. She also helps with the decoration from time to time, modeling with two girls the stories from the cakes in sugar paste with cocoa butter. He tells me that one of the secrets of hiring girls was to have cold hands because the modeling paste is pretentious in the hands of the one who gives it shape. At hand temperature it softens, but at room temperature it hardens.
When I asked Cristina about her plans for the future, she looked at me thoughtfully. He sits on the scales and does not know if it is necessary to expand. She doesn't want to make cakes on an industrial scale because she loses what she thinks is most important: taste. Hold on to that, keep each cake going through her hand or at least through her eye to make sure it comes out perfectly. He does not want a huge business, but one in which to have customers satisfied and delighted with the dessert that marks the end of a special day in their lives.
Location: Str. Vladislau Voievod, nr.20-22, Sector 2, Bucharest
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12 Days Before Christmas: The Story of Dobrogea Natural Honey
Once upon a time there was an apiary placed in a forest in the Dobrogea Mountains. It was the apiary of an old beekeeper. I went to see her. She was sitting on the slope and the bees were outside looking for food. There were many and small. Also there is a green painted cottage, as if part of the green spring landscape. It was covered with shiny tin, in which the beekeeper could stay overnight and shelter from the weather. This cottage was to be my companion on the plains and in the forests of my homeland when I was going to the pastoral, in exile. Also here I fixed the centrifuge and took out honey, a lot of honey because I had nowhere to put it. Or maybe it seemed to me that there was a lot, because I didn't have many dishes to store honey.
After about 7 years of beekeeping, I took a break to go out into the world. But then I realized that I had become an albino addict, and I bought bees again. Now I am passionately searching the net for different methods of raising bees, queens, breeding, maintenance, etc. I bought all the new, modern crates, all the new open lime wood frames, armed with stainless steel wire and worked as furniture. For the winter, I carefully pack the hives, with polystyrene, newspapers, blankets so as not to suffer from the cold. But that alone would be insufficient if I had not carefully prepared their food for the winter.
In August and September every day I fed honey (harvested over the year) to stimulate them to grow numerically to better cope with winter and to replenish winter reserves. I always make sure I don't take all their honey and leave enough for them and their young and especially for the winter. On the contrary, I supplement my winter reserves with honey, when necessary.
I do not add sugar or any other form of artificial sweetener to stimulate their growth in any way, forcing them to produce artificial (counterfeit) honey, because it would wear them out and age prematurely. I did the same work in the spring of March. As soon as I started feeding, I saw them happier, more lively. And this is not an impression, it is known that they are very much helped by this intervention of the beekeeper. Every night, when it was time to feed (just before sunset) I saw them roaming around the feeder, they knew they were coming with jam. And even if they are just small insects, as in other animals, the conditioned reflex is formed. In our case, probably when they heard the lid set aside, at that hour, they seemed to expect to receive something good.
You probably know that bees know their owner and therefore reserve fewer stings when they go to the hives than a stranger. It is a pride to walk among the hives and know that the inhabitants of these wooden houses recognize you & # 8230
And in the cold season or the one before winter, you visit them every day, to see what they are doing, where they are going and to greet them. When the snow comes, the blueberries can be covered with snow as they breathe through the snow anyway (not to be frozen, of course). But I don't have patience and my heart doesn't let me leave them like that. How to give a little snow immediately clean them and have enough air. And as it gives a warmer day, I immediately do a quick check on some hives or all if you keep enough nice weather. I always take care not to crush even a bee. And during the summer, if I somehow see a bee falling into the watering hole, I take it out urgently.
This year I protected them from wasps, ants, bumblebees, persimmons, lizards and I think it is the beekeeper's duty to protect them at all costs and to protect them from both pests and chemicals or other harmful substances. I stayed with them all summer and slept at home only a few nights all summer. But this is the life I have chosen, this is the stupor.
In the summer of this year, I walked the bees excessively: in about 12 places I was with them in the pastoral, from March, when the water froze in the forest at night where I was with them on the horn, until late autumn in the pond at izma, when the rains came. And even if this year was not a great honey production, I am satisfied, because they also felt good and walked. You know, maybe they will thank me next year for their care and passion for them! In any case, a beekeeper who loves bees, regardless of production, will remain passionate about them.
For the contest, we thought of offering you a 3 kg jar of polyfloral honey. To enter the contest, leave a comment with a funny incident in your life that involved the bees or simply a comment. We do not want to stop here and we thought that for the holidays to offer a 10% discount on orders from 6 kg and up, which will include free shipping. The offer will last from December 18 to January 15 and will be confirmed by phone.
For more details, you can find us here or call Liviu Anastase, 0720.155.452 producer of 100% natural bee honey, Dobrogea area. Manufacturer certificate TLCP series no. 1463707.
An American giant invented autonomous robotic bees to pollinate plants
The American giant Walmart, the largest retailer in the world, invented an autonomous drone to pollinate farm plants, writes Science Alert. These "pollination drones" are practically autonomous robo-bees, writes ScienceAlert.
The publication resembles those in an episode of the series Black Mirror, but such ideas about artificial insects are common in SF literature.
Walmart has applied for a number of patents. The drones will carry pollen from one plant to another, just like a bee.
The patent series was discovered by CB Insights. In addition to the robotic bee, there is also a robot that identifies the plague and a drone that monitors the health of the crop.
The purpose of Walmart is not clear, but it is possible that the US group will try to control more the supply chain of the food sold.
The most sought after schools for enrollment in the preparatory class
The 32 school units from the municipality that enrolled in the preparatory classes and I displayed yesterday the situation of occupying the places after the first stage. Children will not enroll in the preparatory class, nor in the first grade, in the second stage, the schools & quotD.A. Sturdza & quot, & quotE. Cuza & quot, & quotG. Calinescu & quot, & quotG. Cosbuc & quot, & quotGh. Mirzescu & quot, & quotI. Creanga & quot, & quotI. Simionescu & quot, & quotI. Teodoreanu & quot, & quotI. Neculce & quot, & quotN. Iorga & quot, & quotV. Micle & quot, & quotA. Russian & quot, & quotAl. Vlahuta & quot; Waldorf High School & quot & School Group & quotV. Madgearu. In these, most of the seats were provided for children in the constituency. For enrollment in preparatory or first grade, the most requested by parents were the School & quotO. Casimir & quot from Podu Ros, High School & quotM. Costin & quot; School & quotCarol I & quot arrondata la Colegiul & quotC. Negruzzi & quot; School & quotAl. The Good & quot, School & quotB.P. Hasdeu & quot from Tatarasi, School & quotSt. Barsanescu & quot from Garii area, College & quotG. Ibraileanu & quot or High School & quotV. Alecsandri & quot. The vacancies will be able to be occupied by children who live in other areas of the city starting today and until March 27.
The party with the domicile beat the census
School & quotO. Casimir & quot was assaulted by the parents' requests for the preparatory class, being forced to supplement the number of places. & quot. Based on the census, we proposed a single preparatory class, but, considering that many parents came with a ballot from the constituency, we had to request another class, and we were approved. For 25 places we had 44 applications, and as a result of the additional places, we have 6 places left after this first stage of registration & quot, specified Catalina Holic, director of the School & quotO. Cazimir & quot. More children showed up at the registration than those reviewed due to the fact that some parents changed their address. "The census did not match the number of ballots in the constituency, but the law says that if the parent comes with a ballot or a floating visa stating that he has an address in the area, the school must register the child," Catalina Holic added. For the first grade, 26 places were left unoccupied out of a total of 125. At the High School & quotM. Costin & quot remained only one place for the preparatory class and those for class I were filled in full. available. & quotFor the 8 places left free, taking into account the verbal requests of the parents, I think there will be a competition of two on the spot. We will first apply the criteria provided in the methodology, in the order there, and among the specific criteria of the college, we also have a portfolio analysis with performances at various competitions. But I don't think it will be reached, because the places will be occupied by those who have the right based on the other criteria, which, being many, we will probably accumulate ", explained Camelia Gavrila, director of the College". Negruzzi & quot. At School & quotAl. The Good One & quot occupied all the 125 places proposed for class I, and from the same total number for the preparatory class 14 remained vacant.
Honey, from medicine to delicacy. 5 assortments of world famous honey
Honey is produced in almost every country in the world and, depending on the vegetation and flora of each region, this product has different flavors and colors: from white honey from Ethiopia to lavender honey from France or pine from Turkey.
We are used to acacia honey or lime honey, which beekeepers proudly sell to us. Although we have some very popular varieties of honey, there are other countries that boast real delicacies. Here are some of the most famous in the world.
Slovenia - honey promoted as a national attraction
On Slovenia's official tourism website, bees and honey are promoted as a noteworthy attraction for foreigners arriving here. Slovenians boast they are the only country in the European Union that protects the local bee species - Apis mellifera Carnica. 1 out of every 250 locals is a beekeeper, and since 2009 their honey is produced under the protected brand. This country is famous for beekeeping, to which it has dedicated a museum. The winter of 2012 was, however, quite harsh for the weak bees, and the beekeepers then lost 30% of the colonies, which dramatically reduced honey production.
Yemen & ndash Honey Cider, as valuable as gold
Sidr is a species of arobori in Yemen (Ziziphus spina-christi) which are said to be the first trees to appear on Earth in the Garden of Eden. From leaves to fruits all have medicinal properties, so it is understandable why cider honey is highly valued by connoisseurs. It is said to be an excellent antibacterial, anti-inflammatory and aphrodisiac, and a recent study has shown that it is a remedy for sinusitis. Sidr honey is an extremely rare and valuable assortment, produced in the Do & rsquoan Valley of Yemen for thousands of years. A jar can cost as much as a few hundred dollars.
Ethiopia & ndash white honey
Ethiopia produces a quarter of the honey on the African continent. The most appreciated honey in this country comes from the mountainous Tigris region, considered a delicacy produced from the flowers of a local sage species, only at certain times of the year, after the rainy season. In 2010, this product became a rarity due to the drought that reduced production and raised prices to over $ 11 per kilogram.
Turkey & ndash pine honey
This country produces 90% of the world's pine honey. The beekeepers in the province of Mu & # 287la, where the famous honey is produced, are so proud of it that they organize a dedicated congress every year. Pine honey has a darker color than regular honey, but its aroma and fragrance take you to coniferous forests.
Provencal French, scented with lavender
In Provence nothing compares to the greatness of lavender fields. The south of France is marked by the scent of this plant, used in a lot of products: from cosmetics to cooking ingredients. The beekeepers take advantage and take their hives to the edges of the lavender fields to then put on the market a sweet and pleasantly aromatic honey. You will find it used in local products: from truffles to glazed sardines.
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Mayonnaise bread: how to prepare bread without yeast
Home & raquo Oven & raquo First recipe - Bread without yeast. The recipe for bread without yeast and without leavening is the simplest recipe for bread with baking soda or baking powder, a traditional recipe for. Our grandparents knew how to make unleavened bread, and today, some of these recipes are still preserved and prepared. Culinaria By Atish Bread without yeast and without mayonnaise. This is how you can make bread at home, without yeast and without mayo.
With ingredients at hand. Hello dear hardworking bees.
If we had bee cookies for the bee class, we definitely had to make smiley cookies for the smiley class! For children, as many smiles as possible!
65% butter - 250 g (at room temperature)
Egg yolk- 2 (at room temperature)
Nestle Dessert Chocolate Noir - 50 g (for decoration)
Blue, green, red decoration candies
Method of preparation:
1- Mix the egg yolks, powdered sugar and soft butter (with the mixer or spoon, the result is the same).
2- After a homogeneous mixture has been formed, gradually incorporate the flour and knead a little.
3- Wrap the resulting dough in foil and leave in the fridge for at least 30 minutes.
4- Balls are formed from the dough, then flattened and the chopsticks are fixed (see photo).
5- Put them in the preheated oven, at 160 degrees, for about 10-15 minutes, but follow their evolution, being careful not to burn when they start to brown underneath, they are ready! Allow to cool.
6- Melt the chocolate in a bain-marie, pour it into a special container for decoration (or a cone made of baking paper, in the absence of that container) and draw the eyes and mouth on the cooled cookies.
- Post author: FagureleCuMiere
- Post published: April 24, 2020
- Post category: About pollen and pasture / Api bee stories
- Post comments: 0 Comments
The warrior: Mom, Mom, what are you doing there?
Mom: My dear Voinic, I am preparing the winter supplies: pickles, zacusca and jam.
The warrior: Why, Mom?
Mom: Because our body still needs vitamins, but in winter we can no longer find vegetables fresh from the ground or fruits that reach directly from the tree on our table. So, I prepare in advance the portion of health that we will enjoy throughout the winter.
The warrior: And what do our bees do during this period? Are they preparing too?
Mom: Daddy, we're going to need you. Tell us how bees prepare for winter?
The warrior: Is it hibernating? I didn't see any bees outside in the winter.
Captain: Familiile de albine nu hiberneaza iarna, asa cum te-ai astepta. Ele stau stranse in ghemul de iernare si isi continua activitatea. Produc caldura necesara mentinerii vietii si din februarie cresc puiet in spatiul limitat de dimensiunile ghemului.
Voinicul: Ce este ghemul de iernare?
Capitanu: Atunci cand temperatura scade sub 10°C albinele se aduna strans in jurul matcii, formand o sfera menita sa conserve caldura produsa de acestea prin miscari speciale din aripi, picioare si abdomen. Aceasta sfera se numeste ghem de iernare.
Voinicul: Si ce mananca?
Capitanu: Asa cum mami face rezerve pentru iarna, asa si albinutele isi fac rezervele lor, atat interne prin corpul gras, bine dezvoltat prin alimentatie abundenta in timpul toamnei, cat si externe, miere si pastura.
Voinicul: Mierea stiu ce este si cum se produce, dar pastura ce este?
Capitanu: Pastura este polenul recoltat de albinute si depozitat in faguri, care fermenteaza in mod natural timp de 3 luni. Conditiile de temperatura, umiditatea, modul de conservare, dar si substantele adaugate de albinute transforma polenul in pastura, un produs cu o valoare terapeutica si antibiotica de 3 ori mai mare decat polenul. Pastura se mai numeste si “painea albinelor” sau “polen innobilat” si este alimentul lor de baza, singura sursa de proteine a coloniei.
Voinicul: Si albinutele ne ofera si noua pastura?
Capitanu: Sigur ca da. Ne ofera pentru ca este folositoare atat pentru ele cat si pentru noi. Pastura are o puternica actiune antioxidativa, antitoxica, antiinflamatorie si regeneratoare. Stimuleaza sistemul imunitar si ajuta la eliminarea toxinelor. De asemenea, este foarte buna atat pentru cei cu probleme hepatice, cat si pentru persoanele cu anemii mai severe.
Voinicul: Si cand incepem si noi sa luam pastura?
Capitanu: Toate familia va face o detoxifiere profunda a organismului folosind pastura, chiar de luna viitoare. Ne vom da un refresh la inceput de an pentru a ne curati din interior catre exterior. Ne va prinde foarte bine, veti vedea!
Produsele apicole sunt recomandate copiilor peste 12 luni.
Contraindicat in cazul persoanelor alergice la produsele apicole sau la orice alt ingredient din compozitia produsului.
Informatiile prezentate sunt de natura informativa si nu pot substitui consultul, sfaturile sau prescriptiile medicilor specialisti.
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